Strawberry Spinach Salad from AllRecipes is a light, refreshing meal perfect for the late spring shift into summer. Fresh baby spinach is tossed with juicy sliced strawberries, thin red onion, and crunchy toasted almonds, then finished with a sweet-tangy poppy seed vinaigrette that brings everything together. It’s crisp, vibrant, and balanced—offering a mix of sweet, savory, and fresh flavors that feels effortless yet satisfying. Quick to prepare and easy to pair with grilled protein, it’s a simple seasonal favorite for warmer days when you want something fresh and light.
INGREDIENTS
Dressing
- ½ cup white sugar
- ½ cup olive oil
- ¼ cup distilled white vinegar
- 2 tablespoons sesame seeds
- 1 tablespoon poppy seeds
- 1 tablespoon minced onion
- ¼ teaspoon paprika
- ¼ teaspoon Worcestershire sauce
Salad
- 1 quart strawberries – cleaned, hulled and sliced
- 10 ounces fresh spinach – rinsed, dried and torn into bite-sized pieces
- ¼ cup almonds, blanched and slivered
INSTRUCTIONS
- Gather all ingredients.
- To make the dressing: Whisk sugar, oil, vinegar, sesame seeds, poppy seeds, onion, paprika, and Worcestershire sauce together in a medium bowl until well combined. Cover the dressing and chill it in the refrigerator for 1 hour.
- To make the spinach salad: Combine sliced strawberries, torn spinach leaves, and almonds in a large bowl.
- Pour dressing over salad; toss to coat.
- Refrigerate for 10 to 15 minutes before serving.
